A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat productsZongshuai Zhu, Jichao Huang, Ming Huang et al.|Trends in Food Science & Technology|2020Cited by 90
The formation, germination, and cold plasma inactivation of bacterial sporeZongshuai Zhu, Ming Huang, Anthony Pius Bassey et al.|Food Chemistry Advances|2022Cited by 45
Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidationZongshuai Zhu, Xibin Zhang, Anthony Pius Bassey et al.|LWT|2021Cited by 38
Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylationZongshuai Zhu, Ming Huang, Rui Fang et al.|Poultry Science|2020Cited by 33
Formation of Nϵ-Carboxymethyllysine and Nϵ-Carboxyethyllysine in Prepared Chicken Breast by Pan FryingZongshuai Zhu, Xinghu Zhou, Yiqun Cheng et al.|Journal of Food Protection|2019Cited by 27